Banana Coconut Bread

~ Banana Coconut Bread ~

In the mood for a pre-packaged healthy snack? Or how about a slice of quick bread to accompany a cup of tea? Look no further than the ubiquitous banana. All zipped up in its own skin (which doubles as a nifty handle) the banana is transportable as a nutritious snack on the go Рnaturally sweet and rich in potassium, magnesium, B and C vitamins. As bananas ripen, they soften and their sugar content and starch increases. At this point, blend the fruit  into a wholesome sweet bread or cake Рor pop them un-peeled into the freezer to save for the proverbial rainy day when baking is requisite.

I prefer to eat bananas just under-ripe, while they are still firm and not overwhelmingly sweet. When they reach the mushy tipping point I toss them into a banana bread. While the ratios for my banana bread remain the same, I sometimes fiddle with the ingredients. This is a heartier recipe with a blend of whole wheat, all-purpose flour and a dusting of wheat germ. Coconut flakes add texture and a tropical brightness. If I were feeling naughtier, I would have added chocolate chunks, but somehow I managed to behave myself. How do you prefer your bananas?

Banana Coconut Bread

Makes one loaf.

3 large very ripe bananas
1/2 cup granulated sugar
1/2 cup light brown sugar
3 eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 cup whole wheat flour
1 cup all-purpose flour
1 tablespoon wheat germ
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened flaked coconut, plus extra for sprinkling

Preheat oven to 350 F. (180 C.) Mix bananas and sugar in a bowl of an electric mixer until smooth. Add eggs and mix well. Mix in oil, vanilla and cinnamon until well combined. Whisk flour, wheat germ, baking powder, baking soda and salt together in a separate bowl. Stir into the bananas and mix to incorporate. Stir in coconut (and 1/2 cup semi-sweet or dark chocolate chips, if you’re naughty.) Pour into oiled pan. Sprinkle additional coconut on top. Bake until knife inserted in center comes clean, about 55 minutes. Remove from oven and cool on rack for 10 minutes. Remove bread from loaf pan and cool completely.

19 responses to “Banana Coconut Bread

  1. A MUST make for my husband- this loaf looks so beautiful with all the tropical flavors – YUM!

  2. I love this … quick and easy. My dear friend has several banana trees in her backyard which are all ripe at once. yikes. I’ll give her this recipe… I love the coconut!

  3. I love coconut in many incarnations and this bread looks great!

    Our bananas are very expensive at the moment ($15 a kilo) after the hurricanes in December so I buy mine on special, slightly overripe, peel and slice them and then freeze to use in milk, cocoa and banana smoothies or “instant 3 ingredient ice-cream“.

  4. I always have a few frozen over-ripe bananas in the freezer, and never think about a banana bread. Love the idea of adding coconut.

  5. Banana and coconut, love that combination. Gives me a little smell/sense of summer and that’s what I need in this season!

  6. Love that combination, looks very delicious.

  7. We made a version of this a while back. Great stuff!

  8. I love banana bread and make it often at home but I have never tried it with coconut. Will try it soon. By the way very nice pic.

  9. I love banana bread and make it often but never thought to add coconut! Looks amazing. Am also loving the healthy wheat germ kick.

  10. This looks so good Lynda. I love bananas and I love coconut, so I imagine I’d adore this!

  11. Great minds think alike — I just made something really similar :) Yours looks beautiful, perfectly golden brown.

    Bananas have only just recently become affordable here again after a few months at being more than $13/kg! Now that they’re back to normal I am chucking them into everything I can :)

    Lovely share.

  12. Everytime there are 1 or 2 overriped bananas at home, I mash them and put them in the freezer until I get enough cups to create banana loaf. Now that you have mentioned about coconut flakes , I am really excited to incorporate it in my recipe too. Thanks!

  13. Love the idea of adding coconut, would have blown you a kiss for the chocolate….maybe next time. ;-)

  14. I like my bananas “perfectly” ripe, just a few brown spots. I often bake with them and add coconut oil, coconut flour even. All healthy and yummy, plus little ones like it!

  15. Coconut gives your bread the magic Lynda touch-

  16. LOVED this recipe! I saw it on thekitchn.com yesterday and made it last night! I topped it with a frosting glaze made with cream of coconut for some extra coconut-y deliciousness :D

    http://twopeasteenypod.blogspot.com/2011/10/leftovers-time-equals-dessert-time.html

  17. It looks so tender and delicious! I love the idea of adding coconut to banana bread. Yum!

  18. Pingback: Sunday Pancakes | TasteFood

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